Jhinga Makhani | Shrimp cooked in a Butter gravy | Kravings

Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken.
What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.
Onions, whole spices, Chillies, Ginger & Garlic paste, Tomatoes, Cashews are sautéed in Butter, pressure cooked, then pureed, strained and returned to the pot. Sugar & Fenugreek is added and the shrimp is cooked in the gravy. Finally, this is finished off with some heavy cream.
Here are the ingredients and steps to make this recipe!
Jingha Makhni
1 stick butter (1/2 cup)
1 bay leaf, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
2 sliced red Onions
15 red dried Kashmiri chillies (cleaned and deseeded)
5 green Chillies
1/2 a cup of raw Cashews
1 tbsp. of Ginger and Garlic paste
2 cups diced red Tomatoes
Salt to taste
1 cup Water & more as required
1 lb Shrimp
Pinch of sugar
1 tsp Fenugreek leaves(Kasuri Methi)
1/4 cup heavy cream
Turn the Instant Pot on saute mode and heat the butter
Saute the Onions and allow them to sweat
Add the whole Spices and the Chillies
Add thegreen Chillies
Add the Ginger and Garlic paste
Add the raw Cashews and the diced red Tomatoes
Add Salt to taste and Water and pressure cook for 10 mins
Once done, open the lid and allow it to cool
Add this to a food processor once cooled completely, and puree till smooth
To get a smooth gravy, pour this through a sieve
Any solids can be put back into the processor with a little water and processed again
Once strained, pour it back into the pressure cooker pot on saute mode and allow it to heat
Add the Fenugreek leaves(Kasuri Methi)
Taste for Salt and add Salt to taste and a pinch of Sugar
Once it comes to the boil, add the Shrimp that has been cleaned and deveined
Cover this and allow the Shrimp to cook
Finally finish off with the heavy cream and mix this in
Bookmark the recipe on my blog - kravingsfoodadventures.com/jh...
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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[@avilafernandes3918]

Mouth watering❤

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Thank you 😋

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[@brigitteescobar7496]

Is it recommended to add coconut flakes or milk for a different flavor?

[@KravingsFoodAdventures]

Hi there - Makhani is made with Butter & Cream. If you're using Coconut Milk, that would give you a more lighter gravy, more Goan or coastal style. If you're doing that, I would omit the butter, there is no need.

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